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Entries tagged with 'meat'

Carne Asada From Roy Choi's 'L.A. Son'

Serious Eats Kate Williams Post a comment

Carne asada is featured early on in Roy Choi's new memoir and cookbook, L.A. Son. Choi noshed on these tacos growing up in Koreatown, and then later when he was riding in a lowrider crew. Given Choi's future success on the food truck circuit, this experience clearly had a lasting impression. More

Texas-Style Beef Short Ribs

Serious Eats Joshua Bousel 4 comments

Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name. More

Mexican Chorizo

Serious Eats Joshua Bousel 5 comments

The seasoning in these fresh pork sausages delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bite is a powerhouse of flavor. More

Montreal Smoked Meat

Serious Eats Joshua Bousel 27 comments

This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious. More

Planked Meatloaf

Serious Eats Joshua Bousel 3 comments

The plank served mainly as a way to grill the meatloaf but the wood imparts a nice smokiness to the meatloaf. It's filled with even more flavor from the herb stuffing and a barbecue sauce glaze. More

Barbecue: Pastrami

Serious Eats Joshua Bousel 29 comments

The taste was even better than its good looks. The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami, and eating it hot off the smoker was an incredible treat. (Now you understand why I was making that beer mustard earlier this week.) More

Grilling: Italian-Style Meatballs with Pecorino and Parmesan

Serious Eats Joshua Bousel 12 comments

Pecorino and Parmesan cheeses add a complex salty bite to these Italian-style meatballs made of ground chuck and pork, melding with the other seasonings to create a delicious, cohesive flavor throughout. These could be the best meatballs I've ever had. More

Cook the Book: Karashi Mustard Short Ribs 

Serious Eats Caroline Russock 7 comments

By marinating plenty of fatty short ribs in a mix of karashi mustard, a sinus-clearing paste of nearly wasabi-like spiciness as well as soy, sugar, and a touch of unexpected but perfect balsamic, these ribs have a chance to tenderize slightly and absorb a punchy hit of mustard. Once marinated (do yourself a favor and let them sit for at least a few hours), these short ribs can be treated exactly like steak. Just slap 'em on the grill, brush with the marinade a couple of times, and cook them to your desired level of doneness. More

Sunday Brunch: Steak Tartare

Serious Eats Sydney Oland 14 comments

Those who love steak tartare generally have very strong opinions about how it should be served. Ground or chopped, seasoned in the kitchen or at the table; even the array of ingredients that can be included is always in question. This version is an over-arching recipe so that those who haven't quite formed a solid opinion can try a few variations. More

Korean Meat Marinade (Spicy or Non-Spicy)

Serious Eats Chichi Wang 3 comments

Eat For Eight Bucks: Short Ribs Provencal

Serious Eats Phoebe Lapine and Cara Eisenpress 9 comments

Winter, as a season, is especially conducive to saving money by using inexpensive cuts of meat. When the weather begins calling for rich stews and slow-braised roasts, I put the cheapest selections at the butcher to their best use. More

Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit

Serious Eats Olga Massov 3 comments

I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity. More

Quick Salt Pork

Serious Eats Chichi Wang Post a comment

Note: This recipe can be scaled up or down easily depending on how much pork you have.... More

Eat for Eight Bucks: Meatloaf

Serious Eats Robin Bellinger 8 comments

Fast and filling, meatloaf can take its traditional place beside a vegetable and a starch, play second fiddle to any summer vegetable you like, or star in dinner-worthy sandwiches on the second day. More

The Best Chili Ever

Serious Eats J. Kenji López-Alt 88 comments

Note: Want to know what when into developing this recipe? Read about what makes great chili.... More

Meat Jelly or Aspic

Serious Eats Erin Zimmer Post a comment

Pot-Roasted Brisket

Serious Eats The Serious Eats Team 5 comments

Published with permission from Arthur Schwartz.... More

Dinner Tonight: Skirt Steak with Cilantro Garlic Sauce

Serious Eats Blake Royer 10 comments

Skirt steak is one of the more compelling reasons that a ridged, cast iron pan is a worthy investment for your kitchen. It’s one of the best cuts off the grill—a high fat-to-meat ratio helps keep it rich and moist—and... More

(Toaster Oven) Meatloaf With Chili Sauce

Serious Eats Adam Kuban Post a comment

I have a tiny apartment and an equally tiny kitchen. Scratch that. Depending on how you look at it, I either have a large kitchen with a couch, TV, and bookshelves in it—or a living room with a sink,... More

Cook the Book: Cowboy Steak with Chipotle Mayonnaise

Serious Eats Adam Kuban 1 comment

According to the Lobels, the folks who wrote the book we're featuring this week, cowboy steaks are "big, brawny, extra-thick, bone-in rib-eye steaks weighing in at about two pounds each." They take a while to grill—about 30 to 35 minutes—but... More

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